2 c Grated apples
Juice of 1 lemon
4 c Whole grain bread, cubed,
-small
1/3 c Raisins
1 ts Cinnamon
1 1/2 c Soymilk
1/2 c Maple syrup
Some vanilla if you use
-plain soymilk
Egg replacer to equal
-one egg
Mix lemon juice with grated apple. Blend the soymilk, egg replacer, maple
syrup and cinnamon (and vanilla, if you use it) together. Put one third of
the bread in the bottom of a greased 8″ by 8″ baking dish and cover with 1
cup of the apples and half the raisins. Pour one cup of the liquid mixture
over these ingredients. Repeat the layers of bread, apple and raisins,
ending with a top layer of bread. Pour the rest of the liquid ingredients
over it. Sprinkle with cinnamon. Let pudding sit for a few minutes
(original recipes called for 20 minutes, I let it sit for 5). Bake,
covered, at 350 degrees F (325 if you use a glass dish) for 45 minutes. Let
stand for 10 to 20 minutes at room temperature before serving. Was great
for breakfast.
Notes: I used a whole wheat cinnamon raisin bread, which combined with the
vanilla soymilk and maple syrup made it fairly sweet, which I like but
others might not. The orginal recipe called for margerine to be dotted on
top before baking. I cut it out because of fat considerations, but I guess
it would make the top crisper. Heavily adapted from a recipe in the
original Laurel’s Kitchen. It creates a soft, moist, but yummy pudding.
This was my first attempt to veganize a baked recipe, and I think it turned
out fairly well. Debbie Schwartz das@halcyon.com Seattle, WA on
rec.food.recipes.
From
Yields
1 Servings